Recent Developments in GMP s & HACCP

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1 Recent Developments in GMP s & HACCP

2 Good Manufacturing Practices Modern GMP s (mgmp s) Multiple updates, including: Strengthening ready-to-eat (RTE) controls Chemical Control Program Traceability Recall

3 Good Manufacturing Practices Food Safety relies on Prevention and Control through strong programs, policies, and practices that are understood and documented.

4 HACCP Hazard Analysis Critical Control Point

5 HACCP A systematic approach to assessing possible risks associated with a product and determining the controls necessary to minimize or eliminate the risks of causing illness or injury. The National Advisory Committee on Microbiological Criteria for Foods

6 HACCP Identify food safety related issues Identify programs that control or prevent the identified food safety issues. Identify process steps that eliminate or reduce the identified food safety issues Identify activities that can monitor and measure whether or not these programs and process steps are being controlled. Document results.

7 HACCP Biological Pathogenic bacteria Viruses Parasitic worms Protozoa Chemical Mycotoxin Pesticides Plant chemicals Allergens Physical FDA study 7 to 25 mm Industry standard < 4.0 mm Not expected

8 HACCP Non-food safety issues: An undesirable condition or contaminant which will not cause injury or illness to the consumer Insects Hair Filth, Spoilage not related to food safety Economic fraud or other violations of regulatory food standards not directly related to safety Psychological trauma

9 HACCP Food Safety Concerns Biological

10 - Biological Pathogens Barriers / Hurdles to Growth ph - < 4.6 Water activity (a w ) - < 0.86

11 - Biological ph Corn tortilla - ph of 5.2 High lime tortilla - ph of 9.0 Water activity (a w ) Tortilla - > 9.0

12 - Biological Pathogens of Concern for Tortillas & Tortilla Chips Salmonella (raw materials and employees) Listeria monocytogenes (environment)

13 - Biological Prevention Salmonella Raw materials Approved suppliers Sanitation Employees Personnel GMP s

14 - Biological Prevention Listeria monocytogenes Effective sanitation Environmental monitoring

15 - Biological Elimination Salmonella & Listeria Cook to an internal temperature of > Fahrenheit

16 - Biological Prevent recontamination after cooking Employees Pollinators, Break coverage Uniform and hands Sanitation

17 HACCP Food Safety Concerns Chemical

18 - Chemical Sources Raw materials Agricultural chemicals Economic fraud Mycotoxins Allergens Plant chemicals

19 - Chemical - Mycotoxins Aflatoxin and Fumonisin Aflatoxin FDA max ppb Fumonisin FDA recommendation - 4 ppm

20 - Chemical - Mycotoxins Aflatoxin and Fumonisin Prevention Supplier controls - Raw material specifications - Letter of Continuing Guarantee - Certificate of Analysis Internal testing - Periodic verification

21 - Chemical - Mycotoxins Aflatoxin Reduction Some studies indicate that the alkaline cooking of the corn may reduce aflatoxin; however, cannot be relied upon.

22 - Chemical - Allergens Allergens Protein chain Hyper-response by immune system Same immune reaction as for hay fever, animals, bee stings, penicillin allergies, etc.

23 - Chemical - Allergens Allergy vs. Intolerance Food intolerance The body cannot synthesize the material Examples: Lactose intolerance, gluten intolerance Some symptoms may be the same as in food allergy.

24 - Chemical - Allergens Regulated Allergens - USA The Big Eight P T n M E S W F S

25 - Chemical - Allergens Regulated Allergens - USA The Big Eight Peanuts Tree nuts Milk Eggs Soy (intact protein) Wheat Fish Shellfish

26 - Chemical - Allergens Regulated Allergens - Canada The Big Eight Plus Sesame seeds (allergen) Sulfites (food intolerance, not an allergic reaction)

27 - Chemical - Allergens Prevention & Control are Essential There is not an acceptable level for the regulated food allergens if added / present, must be on the label..

28 - Chemical - Allergens Prevention & Control are Essential Food allergens are very stable and not removed/destroyed by typical manufacturing processes.

29 - Chemical - Allergens Identify the regulated allergens in all raw materials - Ingredients - Processing Aids - Food Contact Surfaces (packaging, inserts, etc.)

30 - Chemical - Allergens Labeling #1 Cause of Allergen Recalls: Allergens not correctly identified on the label

31 HACCP Food Safety Concerns Physical

32 - Physical FDA study 7 to 25 mm Industry standard < 4.0 mm Not expected

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